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Mhor Pie Recipe

Oat cookies make the base of this sweet and addictive pie. Silky, sweet and creamy, this pie will knock your socks off!

Have you ever made a pie?
Key lime, cherry, apple?

If not, this is so easy to make, even if pies aren’t your cup of tea. This pie is different from your average pie; no fruit (gasp!) but a million times better.

I cannot believe this pie!!!

Creamy, smooth and decadence, it is absolute heaven on a plate and in your mouth.
The crisp and slightly salty cookie crust contrasts with the over-the-top silky, caramel-y filling is to die for. When I ate the first slice of my Mhor pie, I had to take a moment to realize what I had created.

I called this creation “Mhor” pie as it really is more than your typical pie off the shelf. The word “Mhor” is Scottish-Gaelic for “big” or “grand” which this pie certainly is.

Even though you only need a sliver to satisfy your caramel-cream craving, your mouth will explode with the powerful flavor, definitely grand!

I have heard about a pie called “Crack Pie” from the Momofuku Milk Bar in New York City. Raved reviews have even made the Milk Bar copyright the pie.
It must be really good!

Whizz up the cookies until fine and add an egg, at room temperature. I used an egg instead of melted butter as I find that sometimes, the butter can make the base very greasy and oily, not very appetizing at all! Also, the egg keeps the base firmer and more substantial against the filling.

Right, now the filling. I cannot stress how easy this amazing-ness is. 5 ingredients and no mixer required makes this pie quick to make and eat!

Just whisk together the filling {sugar, butter, golden syrup, eggs, and cornflour} and add in a pinch of salt.

This balances the sweetness, giving the pie a more sophisticated taste. I bet you won’t be able to stop yourself from trying the filling raw, it is so good!

You could probably bake just the filling in ramekins or in a mini muffin tin for a luscious dessert!

Pop the sugary eggs into the base and bake. The hardest thing about this pie is letting it cool; put it into the freezer for 30 minutes and then in the fridge for 30 minutes before slicing. Try to resist; I know it is hard!

Caramely, luscious and velvety, Mhor pie is the new pie on the block.

If you make my Mhor Pie Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!

Notes

Hi – I’m Brett Stevens! I am Britt and living in London. Food, Family, and friends are my 3 favorite things in life. (not in that order) . Food blogging has always been a something I wanted to try and the Onlinefoodblog gave me this wonderful opportunity to develop my own recipes and upload them to this blog. Message me if you enjoy my recipes or have anything to say!

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About Me

Hi, I'm Lee-Ann. Thanks for visiting my food blog. I am a foodie, traveler and a cat lover. (not necessarily in that that order). After reading food blog after food blog, after food blog - I thought - You know what I need it a food blog of my own. Why not - I can cook and I can bake. Learn More